Nobus Scrambled Egg Donburi

Name: Nobus Scrambled Egg Donburi
Ingredients: 8 ounces skinless salmon fillet, cut into 3/4-inch slices; coarse salt; 2 tablespoons Japanese soy sauce; 4 large eggs; 4 tablespoons finely diced onion (about 1/2 onion); 1/4 cup tomato juice; 1 1/2 tablespoons cooking sake; 2 teaspoons extra virgin olive oil; 1 cup short-grain rice, cooked; 1 sheet toasted Nori; 2 teaspoons toasted sesame seeds, for garnish

11 ingredients

11 steps

Ingredients

8 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra virgin olive oil
1 cup short-grain rice, cooked
1 sheet toasted Nori
2 teaspoons toasted sesame seeds, for garnish

Directions

1

Place salmon in a small pot with 1 inch of salted cold water.
2

Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes.
3

Lift out salmon and transfer to a bowl.
4

Add soy sauce and flake into bite-size pieces.
5

Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl.
6

Swirl oil in a nonstick pan over medium heat.
7

Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
8

Divide rice among 4 bowls.
9

Divide and layer fish on top.
10

Crumble nori over fish, then top with scrambled eggs.
11

Garnish with sesame seeds.